Herb Pesto Sauce Recipe
Author: This Worthey Life
- 3 cups of fresh tightly packed basil leaves
- 3 cups of tightly packed baby spinach and arugula mix
- 6-8 cloves of garlic
- 4 tbsp of fresh oregano leaves
- 1/2 cup of toasted pine nuts or walnuts
- 1/2 cup of freshly grated parmigiano reggiano
- 3/4 cup of good extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp of sea salt or Maldon sea salt
Toast the pine nuts over medium-low heat using a dry skillet, and stir every minute or so until the pine nuts are golden brown. Transfer the pine nuts to a small dish to cool.
The sweet basil, spinach, and arugula mix into a food processor.
Add fresh oregano leaves and toasted pinenuts.
Fold in the grated parmigiano reggiano.
Drizzle the extra virgin olive oil and pour in the freshly squeezed lemon juice.
Scatter on the sea salt and pulse until smooth.
Serve.
